Chocolate Chip Strawberry Banana Bread

This Strawberry Banana Bread is moist and tender and full of fresh fruit and chocolate chips. It’s the perfect treat when you’re craving something sweet!

A piece of banana bread sitting on top of a table

Chocolate Chip Strawberry Banana Bread

Ok, yum.

I think this may have been the best idea since sliced bread.

Wait, this is sliced bread.

My son really wanted a banana last night, so I told him to help himself. He did, but quickly dropped it after realizing it was a little, shall we say, ripe.

“Ew” for him, but perfect for me, because I’ve been wanting to make me some yummy banana bread!

I had a bunch of strawberries that had to be eaten so I decided to add them to the mix. And what goes better with strawberries and bananas than chocolate? That’s right. Nothing.

(Original recipe from Food Network, adapted by me)

Spread a little butter or cream cheese on top and enjoy!

A piece of banana bread on a plate, with butter and a strawberry

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a loaf of strawberry banana bread sliced on a cutting board

Strawberry Banana Bread

Tender banana bread filled with strawberries and chocolate chips.
Prep Time 15 mins
Cook Time 1 hr
Course Bread
Cuisine American
Servings 8 slices
Calories 359kcal


  • 1 stick butter softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup strawberries chopped
  • 3/4 cup chocolate chips


  • Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  • Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. (I actually prefer to put the bananas and the milk and cinnamon in the blender. The result is a nice smooth banana taste throughout the bread).
  • In another bowl, mix together the flour, baking powder, baking soda and salt.
  • Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  • Fold in strawberries and chocolate chips.Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.


Store in an airtight container on the counter for up to 3 days.


Calories: 359kcalCarbohydrates: 72gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 43mgSodium: 458mgPotassium: 285mgFiber: 3gSugar: 42gVitamin A: 126IUVitamin C: 14mgCalcium: 62mgIron: 2mg
Keyword banana bread



Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. i just tried it last night with dark chocolate chunks and it is absolutely amazing! I posted some pictures of it on my instagram @eatingwithkirby. 🙂

  2. It turned out great! delicious and made the house smell heavenly! just had ourselves a warm piece with a little butter. *swoons*. thanks for the recipe!

    We did add some vanilla extract (abt 1 tsp) along with abt 1/4c. of chia seeds (for fiber…) perfectly baked 1hr 10m. 🙂

  3. I’m trying them as cupcakes. I also mixed in some white chocolate too and made a crunchy cinnamon/almond topping. Fingers crossed it works out!

  4. Bread tastes great, but way too much for one pan. It overflowed the loaf pan, down the sides onto the oven rack and floor of the oven. Extremely full pan. Should recipe really make two loaves instead of just one. Will definitely make again, but have to find a different way to bake it.

    1. Sorry that happened to you! I used the size pan listed and mine came out perfect. Were you using a 9″ or an 8″ pan?

  5. Made them cupcake-style, and melted the chocolate instead of keeping the chips. Looks like they’ll be ready in a few minutes! Great, simple & easy recipe. If they turn out well I’ll keep coming back to this one.

  6. I am so excited to make this! YUM. I noticed that your instructions include milk, but you ingredients list doesn’t. The original recipe calls for 1 TBSP of milk, is this how much you use? I hope so because I’m off to my kitchen.